Yum… I love making these. Mainly, because they reheat nicely and you don’t have to dirty any dishes to eat them. No dishes is always a plus. Unfortunately, you do have to dirty a few dishes to make them. If you are an “eye it” measure-r, make that one less dish. Measuring spoons are lame to wash… no matter what, you always end up washing more than you actually used.
Savory Eats. Whole Wheat Oatmeal Pancakes. As soon as I saw these whole wheat oatmeal pancakes on Cate’s World Kitchen, I immediately planned for us to have breakfast for dinner this past weekend!

I found this recipe long ago and can’t believe I’m just now making it.

The neat thing about this recipe, is you simmer the noodles in the milk instead of using water then adding it at the end. It’s cheesy and the mustard gives it a nice depth of flavor. It still doesn’t top the blue box for me (I know, I know but I just can’t help that I love it so much) but it is a great homemade alternative. I also made it a bit lighter by using skim milk, reduced fat cheese, and whole wheat pasta. Feel free to go that route or use full fat ingredients for a super indulgent and decadent meal or side dish.
Bok Choy Stir Fry.

Hi.

How are you? Good.
Fluffy Gluten-Free Pancakes — Celiac Teen. When pancakes come up, especially in July, there is only one thing that comes to mind.

Pancake breakfasts. That all-important element of the Calgary Stampede. But what if you’re out of town (raises hand), or want those memories to be evoked another time of year? These ones did it. They were fluffy and comforting and made me think of those Stampede days. Those days that would start off with an abundance of pancakes, all around the city (in the gluten days, at least). Now, these pancakes aren’t measured in cups. Fluffy Gluten-Free PancakesIngredients 2 ounces cornmeal 2 ounces millet flour 1 ounce quinoa flour 1.5 ounces sweet rice flour 1.5 ounces tapioca starch/flour 1/2 tsp xanthan gum 1 tbsp sugar 2 tsp baking powder 1 tsp salt 1 cup milk (plus extra, if needed) 2 eggs 1/2 stick butter, melted and cooled slightly. Zucchini Cannellonis with Marsala Mushrooms, Leeks, "Raw"cotta, & Tarragon Marinara. { Raw vegan, gluten-free*, serves 4 } Vegetables and herbs such as leeks, shallots and tarragon are staples in French cooking – and flavors I absolutely adore.

We have been talking about it though. How we should explain a little bit more about our food philosophy, what kind of things we always keep in our kitchen pantry, and something about our small family. We will do it really soon, maybe even during this weekend. But for now, let’s make some Very Green Juice. This juice will probably be my favorite drink this summer.
Homemade Almond Milk I made almond milk last... - Vegan Yack Attack.